Crêpes or the French pancake

One of the must have French food! If you love pancakes, this may be your new addiction! Originally from Brittany in the West of France, crêpes are made with milk, eggs, flour and butter. They are light, thin and incredibly delicious!

I usually eat crêpes as a snack, a dessert or during the Chandeleur, which is also known a crêpe day. Believe me they are highly addictive! In fact, in France we have mini-crêpes machines that we mostly use for parties. Yes you heard well CREPES PARTIES! The idea is that your entire meal is composed of crêpes. You usually have the choice between different fillings, such as the very famous nutella, but also jam, sugar, maple syrup, etc. And this little machine cook your crêpes so fast that it is just crêpe after crêpe and…..crêpe indigestion.. but it is always worth it.

Now let’s talk about savory crêpes. They do exist, but the preparation will be different. The traditional savory crêpe is made of buckwheat flour and does not have sugar in it. I promise to share the recipe with you when I will make some! For savory crêpes, the most traditional fillings are ham, cheese and egg, or sausage and cheese, but you can find many different combinations. Since we have a HUGE variety of cheeses, you can find crêpes with any cheese you want, but also potatoes, scallops, smoked salmon, and many more.

This is the good thing about crêpes, you can add anything you want in it! If you go to Brittany I really advise you to try crêpes. They are the best there and you will surely enjoy a bowl of cider with it.

Now time to share this recipe with you! This recipe is for the sweet crêpes and I hope you will enjoy it as much as I do.

Ingredients:

250 g of flour

4 eggs

50cl of milk

2 tablespoon of sugar

40g of butter

1 pinch of salt

1 tablespoon of orange blossom water or rum

Preparation:

1- In a mixing bowl add the flour, sugar and salt and stir. Dig a hole in the middle and add your eggs. Mix well

2- Gradually add the milk, and stir well so you do not get lumps.

3- Melt the butter in a pot or in the microwave and add it to the mixture. Then add the orange blossom water or the rum if you prefer. Let the mixture rest for 1 hour.

4- Pour a drizzle of oil in a pan. When the pan is hot, pour one ladle of the mixture in the pan, and let it expand everywhere in the pan. A good crêpe has to be thin and has the size of the pan, so make sure that the preparation is spread everywhere in the pan.

Then add any fillings you want such as nutella, sugar, jam, maple syrup, etc.